Side Pannel
German Stollen
Ingredients List
- 1/2 c Raisins
- 1/2 c Candied red cherries, halved
- 1/4 c Currants
- 1/4 c Candied citron, diced *
- 1/4 c Rum
- 4 1/2 c Flour, all-purpose
- 2 Yeast, active dry packages
- 1 c Milk
- 1/4 c Butter or margarine
- 1/4 c Sugar
- 1/2 ts Salt
- 2 Eggs
- 1 tb Orange peel, finely shredded
- 2 ts Lemon peel, finely shredded
- 1/2 c Almonds, blanched chopped
- Confectioners' glaze **
Directions
* Candied citron or citrus peel, diced ** Confectioners' glaze or powdered
sugar ~ In a medium bowl combine raisins, cherries, currants, citron or
citrus peel, and rum. Set aside. In a large mixer bowl combine 1-1/2 cups
of the flour and yeast. Heat milk, butter, sugar and salt over low heat,
stirring constantly until warm (120F to 130F). Add to dry ingredients along
with eggs and fruit peels. Beat at low speed of electric mixer for 1/2
minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in
fruit-rum mixture, almonds and enough of the remaining flour to make a soft
dough. Turn out onto a lightly floured surface and knead in enough of the
remaining flour to make a moderately soft dough that is smooth and elastic
(5 to 6 minutes). Shape into a ball. Place in a greased bowl, turning once.
Cover. Let rise until double (1 hour). Punch dough down. Divide in half.
Cover and let rest 10 minutes.
On a lightly floured surface roll each half to a 10x8-inch oval. Fold
lengthwise in half so the top half overlaps to within 1/2 inch of the
bottom half. Press folded edge firmly. Place about 4-inches apart on
greased baking sheet. Cover and let rise until double (45 minutes). Bake
in a 375F oven for 15 to 20 minutes or until golden brown. Cool.
Serve sprinkled with powdered sugar or spread with Confectioners' Glaze and
decorate with candied cherries. Makes 2 loaves.
CONFECTIONERS' GLAZE
Mix 1 cup sifted powdered sugar and 1 tablespoon milk. Add more milk, 1/2
teaspoon at a time, until spreading consistency.
sugar ~ In a medium bowl combine raisins, cherries, currants, citron or
citrus peel, and rum. Set aside. In a large mixer bowl combine 1-1/2 cups
of the flour and yeast. Heat milk, butter, sugar and salt over low heat,
stirring constantly until warm (120F to 130F). Add to dry ingredients along
with eggs and fruit peels. Beat at low speed of electric mixer for 1/2
minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in
fruit-rum mixture, almonds and enough of the remaining flour to make a soft
dough. Turn out onto a lightly floured surface and knead in enough of the
remaining flour to make a moderately soft dough that is smooth and elastic
(5 to 6 minutes). Shape into a ball. Place in a greased bowl, turning once.
Cover. Let rise until double (1 hour). Punch dough down. Divide in half.
Cover and let rest 10 minutes.
On a lightly floured surface roll each half to a 10x8-inch oval. Fold
lengthwise in half so the top half overlaps to within 1/2 inch of the
bottom half. Press folded edge firmly. Place about 4-inches apart on
greased baking sheet. Cover and let rise until double (45 minutes). Bake
in a 375F oven for 15 to 20 minutes or until golden brown. Cool.
Serve sprinkled with powdered sugar or spread with Confectioners' Glaze and
decorate with candied cherries. Makes 2 loaves.
CONFECTIONERS' GLAZE
Mix 1 cup sifted powdered sugar and 1 tablespoon milk. Add more milk, 1/2
teaspoon at a time, until spreading consistency.
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